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Summer Palace reminds me so much of Yung Kee in Hong Kong. Both are excellent Chinese restaurants serving quality food which will cost you an arm and a leg...BUT SULIT!

Reservation is a must because they are usually full during Sunday brunch/lunch.

We arrived at around 10am and they only serve dimsum. No ala carte dishes yet. They only start serving ala carte at 11am. So while waiting for 11am, we had

-Pork Siomai with shrimp: 4 HUGE pieces of siomai topped with fresh plump shrimp. This is really goood!
-Fried Lobster Roll: 3 rolls drizzled with wasabi mayo. This is good as well but I still prefer the huge siomai.
-Baked Barbecued Buns: For me, Tim Ho Wan’s Pork Buns pa din.
-Fried Beancurd Skin Rolls: It has shrimp inside same as that of Tim Ho Wan’s but this is bigger.

For the ala carte dishes,
-Barbecued pork in honey sauce (AKA Pork Asado) served with jelly fish on the side: a slice of asado is thicker than the usual pork asado in other Chinese restaurants. Thick, rich, and sweet.
-Hot Prawn Salad: The shrimps are huge like the one on top of the siomai. Juicy and perfectly cooked.
-Steamed Live Fish in soy sauce: Very fresh lapu-lapu
-Crispy Chicken: The kids loved it!
-Yang Zhou fried rice: They were generous with the serving. Not oily.
-Fried Sesame Balls: It took them time to serve this because they were freshly fried. The buchi is hot, big, and delicious.

Food 9/10, gong pao chicken and salmon belly, must try! Intense flavors and cooked just right , the service is 11/10. Its a bit pricey for a party of 2, but servings are up to 4 people, i recommend dining here with fam or friends. Jefferson L

Summer Palace has just reopened following a renovation. Because it's my first time to visit, I cannot tell how much the interiors have changed compared with how it looked before. But I like the uncomplicated but luxurious design, the big round tables with lazy susans, dark-stained walls, curtains, and furniture.

Summer Palace's specialty is Chinese cuisine (Cantonese specifically) and during our visit, we were introduced to some of their new dishes. Today, I will give you a review of these delectable offerings.

Appetizer
They looked so pretty I thought we were starting out with dessert. On a plate that looks like a giant clam shell, were 4 kinds of appetizers that were as pleasing to the taste buds as much as they were pleasing to the eyes. There are 1. Sautéed fresh peeled crab meat and scallops with egg, 2. Oven-baked shrimps and egg tart in wasabi sauce, 3. Summer Palace's special thousand layers radish rolls, and 4. Stuffed crispy dough with minced seafood and pomelo in wasabi sauce. I loved everything except 3, not that it was bad, it was just not as flavorful as the other appetizers. Number 2 is a pleasant surprise, with a hint of wasabi that gives it that certain oomph.

Soup
And then we were served with a small clay pot with a brown-colored broth. This soup is called, Double-boiled nourishing herb, Maca with US Kurobuta pork. Maca is a plant that grows in Central Peru often eaten baked or roasted and is being used in soups. I found the soup savory and a bit sweet, the chunks of pork tender. I honestly liked it.

Main course
I was drawn by the delicous aroma of Roasted peking duck. It was served wrapped in flavored pancake that comes in different colors. You can eat it as it is or have it wrapped in pancake, either way, you will definitely enjoy this dish.

The US Kurobuta pork in mamak sauce was served on a plate that resembles a palette. The meat is thin and soft and it is covered in sweetened mamak sauce.

Dessert
The Snowman and baby duck bun filled with egg custard was so cute, I almost didn't eat it. Remember the food trend this 2016, salted egg? Well, this one jumped on the bandwagon. It has creamy salted egg filling, the amount of which is more generous in the baby duck than the snow man. If you are into the salted egg craze, then you shouldn't miss this dessert.

The Chilled lemongrass jelly with sherbet is equally good, with the sour flavor of sherbet balancing out the sweetness of the jelly. I'd take it though even without the sherbet.

Love the new interiors specially the blue & white ceramic wall of the hallway. Food was excellent. We ordered clear bamboo pith with mushrooms and scallops, peking duck (they had beetroot, squash, spinach and the traditional wrap), tenderloin in pepper and steamed sea bass and rice with dried scallops. Mango pudding is better than the mango sago.

What I liked:
1. Xiao long bao - that burst of soup inside was heavenly!
2. Pork buns - not oily and just had the right amount of meat inside
3. Roast duck - huge meat (less fatty parts) perfectly paired with the sour plum sauce
4. Beef hot pot - super yummy sweet style; much like pares, the sosyal version!
5. Buko lychee shake - just had the right level of sweetness of the lychee plus the freshness of the buko. It was so refreshing! Perfect for the summer heat! And do note that whenever you order a combination shake, you get a free emoji pillow (on the picture)

What I didn't like though:
My ultimate favorite (from other Chinese restaurants) was the prawn salad. It looked sad. And there was nothing special to it like the prawns were just placed on top of the fruit salad. If you're craving for this dish, I suggest you go have it at Gloria Maris instead

But all in all this was a good visit. And will come back for more emoji pillows...! Oh, I mean, for more dimsum

Summer Palace is our go-to place whenever there’s a special occasion or if there’s a supplier in town. I never really bother to visit this place before as I’m not a fan of Chinese food. R though was raving about this place and shared how much he loves some dishes served here. So when he invited me to join him and his suppliers a few months ago, I decided to tag along.

Hello, Summer Palace.

When I got there, I was greeted by a friendly receptionist who assisted me to the table where R and his business suppliers are waiting.

It was pretty cold in the restaurant and it was a good thing that I have a shawl with me. (Yes, I belong to the Titas of Manila.)

While waiting for our food, I helped myself with some roasted peanuts on the swivel tray (lazy susan). I think I almost finished the whole bowl. Eep!

The food was served one by one starting with the pan-fried codfish.

It was beautifully battered. Each bite was crunchy and the codfish had a clean and light taste. It was also very moist.

The Peking Duck was already cut and wrapped by the staff when they served it to us. It had a nice crispy skin and the meat was succulent! The strips of cucumber added bite to the dish. Yum!

The sweet and sour pork was pretty good too though it was nothing extraordinary for me. The pork though was tender.

The sautéed diced beef was just so-so for me too. I didn't get a piece of the crunchy taro basket anymore as I was getting full.

One of my favorites that night was the huge prawn balls with cornflakes. It had a nice mayonnaise-like taste which went so well with the fresh seafood. The crunch from the cornflakes added texture to the mouthwatering dish.

I loved the Braised Pumpkin and Taro in coconut milk. Well, it might be a bit biased on my end since I loooove pumpkin. ️ The dish was slightly sweet which was a nice break from all the savory dishes I tried.

R was right, this place serves great dishes! Each dish might be pricey but it was definitely worth it!

My favorite Chinese Restaurant in the world! food is super Sulit especially if you have a Shang discount card. Their dimsum is almost double the size of the typical dimsum at almost the same price. Other favorites: shrimp salad, cod fish in light soy, homemade tofu. What I also love about this restaurant is they do not use MSG and their manager, Ms. Nancy Farm is very accommodating.

still the best crunchy sweet and sour place in the Philippines! hot sour soup, hot prawn salad, steamed fish and yang chow fried rice with complimentary jasmine tea selection with 5 star Shangrila Hotel service! Best Oriental dinner date place! reservations is a must. Most successful restaurant business in Shangrila hotel chain in the country.

I went here for dinner on Mother's Day, and we ended up ordering more than we should have. Everything on the menu just sounded so good.

We had the hot and sour soup to start, which was nicely warm and spicy with heaps of shrimps and fish lips. We also had the hot prawn salad as another starter - this is always one of my favourites. The shrimps were quite big, and best of all it wasn't drowning in mayonnaise unlike in some other places.

Apart from those two, we ordered the soft shell crabs with eggplants and pork floss which was easily one of my favourites of the night. The soft shell crabs were delightfully crunchy and there were more than enough pieces to go around, and this is considering my entire family are big fans of soft shell crab and can easily put away a lot of pieces. The eggplants were crispy outside but soft and sweet inside, and the pork floss was quite tasty. Yum. There was also the beef in black pepper sauce, nice but not exactly mind blowing, but at least the beef was tender.

The roast suckling pig was another favourite; the skin was crispy and the meat chewy and tender. We also ordered the crab rolls and shrimp balls dish - the crab rolls were interesting, as they looked like sushi sans the rice. I thought the wasabi mayo on top of the rolls were a bit too strong though, that you could barely taste the crab. The shrimp balls were ok, crunchy on the outside and very shrimp-y taste.

I had the chilled mango sago for dessert which was yummy, not too sweet like I usually prefer. We also split an order of buchi, which was pretty good as well.

Service was excellent. Waiters were very attentive and our food came out of the kitchen pretty fast.

friends Bday bash... So nice that they constantly update & improved their dishes for variety ... Even an entire crab claw in a bowl of soup was so luxurious..never skimping on the expensive ingredients ...always the highest in quality & the freshest catch served . Visual enhancement & new plating .. make everything look so much more classy & the meal more enjoyable ... The long life pao(not sure of the name) was so beautiful ... Little soft & fluffy buns with delicate sweet paste inside was a lovely sweet ending to a wonderful meal. We even double it as the bday cake ️